Shish Barak with Mint-Garlic Yogurt and Toasted Pine Nuts

In a heavy skillet, brown the ground turkey over medium-high heat until golden and fragrant, seasoning with salt, black pepper, and a pinch of cinnamon or seven-spice. Remove from heat and fold in 50g of the cooked quinoa to add texture.

In a medium saucepan, whisk the yogurt with a splash of water and a teaspoon of cornstarch (to prevent splitting) over gentle heat until warm—do not let it reach a hard boil.

In a small pan, sauté the slivered almonds in 4g of olive oil until golden brown. Add minced garlic and chopped fresh mint, cooking for 30 seconds until the aroma fills the kitchen.

Wilt the spinach in the remaining olive oil with a squeeze of fresh lemon juice.

Assemble the bowl: Start with a generous base of the remaining warm quinoa, top with the seasoned turkey mixture and wilted spinach. Ladle the warm, silky yogurt sauce over the top. Garnish with the garlic-mint-almond oil mixture and a final dusting of sumac. Serve immediately while the yogurt is warm and fragrant.